This salsa recipe with corn and cherry tomatoes tastes like summer in a bowl. About 6 (16-ounce) pint jars can be made from this recipe.
– 5 pounds cherry tomatoes, roughly chopped – 2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine) – 1 cup red onion, finely chopped – 2 teaspoons salt – ½ cup fresh lime juice (about 3 large or 4 medium limes) – 2 jalapeño peppers, seeded and minced – 1 teaspoon chipotle chili powder, optional – ½ cup chopped fresh cilantro – 6 Ball® (16-ounce) pint glass preserving jars with lids and bands*
Set up the boiling water canner. Cook the jars in simmering water until ready. Do not boil. Wash the lids in warm soapy water and set aside with the bands.
Boil all the ingredients in a large stainless-steel or enamelled saucepan. Turn down the heat and simmer for 5–10 minutes, stirring occasionally.
Fill a hot jar with salsa, leaving ½-inch headspace. Pop air bubbles. Wipe jar rim. Centre the jar lid. Adjust the band fingertip-tight.
Heat the jar in the canner. Repeat until all jars are full. For altitude, process the jars for 15 minutes. Remove the lid, turn off the heat, and let the jars stand for 5 minutes. Remove and cool the jars.